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    Home > Bars & Brownies

    Published: May 30, 2016 · Modified: Jun 18, 2023 by Helen S Fletcher · This post may contain affiliate links · 27 Comments

    No Bake Peanut Butter Bars

    Jump to Recipe Print Recipe

    These No Bake Peanut Butter Bars fall into the ridiculously easy category and are great for something to do with the kids. A chocolatey crust, insanely delicious, smooth, and creamy filling and a just right chocolate top, make these one of the best bars around.

    They're quickly put together and just as quickly eaten. These can go on a picnic or serve as dessert for an outdoor dinner. Actually, they're good anywhere, anytime.

    No Bake Peanut Butter Bars on a white plate with bees on it.

    If you love Reese's Peanut Butter Cups, this is is a much better version you'll love.

    Jump to:
    • Why You'll Love This Recipe
    • Recipe Ingredients
    • Step by Step Instructions
    • Peanut Butter Filling
    • Finishing
    • Expert Tips
    • More of the Bars You'll Love
    • No Bake Peanut Butter Bars
    how to bake better custard
    Baking gets better when you subscribe

    Baking gets better when you subscribe to receive this PDF on getting the most out of baking including information on equipment, ingredients and baking equipment.

    Why You'll Love This Recipe

    • It's easy to make yet delicious and beautiful
    • The recipe uses simple ingredients, probably in your pantry
    • These can be made ahead
    • These bars are packed with flavor

    Recipe Ingredients

    Crust

    Crust ingredients are graham cracker crumbs, butter,powdered sugar and cocoa.

    BACK ROW: Graham cracker crumbs, melted butter

    FRONT ROW: Powdered sugar, cocoa

    Peanut Butter Filling

    The filling for the bars include, creamy peanut butter, powdered sugar, vanilla,  and butter.

    BACK ROW: Creamy peanut butter, powdered sugar

    FRONT ROW: Vanilla extract, butter

    Chocolate topping

    Semisweet chocolate and shortening make up the topping.

    Semisweet chocolate callets and shortening

    Either cocoa. natural or Dutch can be used. Dutch will give a darker color.

    Commercial Creamy Peanut Butter is best for this recipe such as Jif, Peter Pan or Skippy.

    While I use Callebaut #811 semisweet chocolate callets (they are not chocolate chips), any good brand of chocolate can be used. I don't suggest chocolate chips.

    Shortening is used to quick temper the chocolate. Food grade cocoa butter or coconut oil (the firm kind) can be substituted. Do not use butter or oil as they won't set up as well.

    Be sure to see the recipe card below for the full ingredients list & instructions.

    Step by Step Instructions

    Crumb Crust

    The graham cracker crumbs, powdered sugar and cocoa are in a bowl.

    Step 1. Combine the graham cracker crumbs, powdered sugar and cocoa in a medium size bowl.

    The melted butter is added to the dry ingredients for the crust.

    Step 2. Add the melted butter to the crumb mixture.

    The crumbs have been tossed with the butter to form the crust.

    Step 3. Toss the crumbs and butter together with a fork to evenly coat them.

    The crumbs have been pressed into a square baking dish.

    Step 4. Press the crumbs firmly into the bottom of the pan. Set aside.

    Peanut Butter Filling

    The ingredients for the filling, powdered sugar, vanilla, peanut butter and butter are in the mixing bowl.

    Step 5. Place the powdered sugar, peanut butter, butter and vanilla in the bowl of a mixer.

    The filling ingredients are mixed together.

    Step 6. Beat on low to bring together, then on medium to mix completely.

    The filling is dolloped over the crust to make it easier to spread.

    Step 7. Dollop the filling over the crust to make it easier to spread.

    The filling is spread over the crust with a small offset spatula.

    Step 8. Spread the filling evenly over the crust with a small offset spatula.

    Finishing

    The chocolate and shortening have been melted together.

    Step 1. Combine the chocolate and shortening in a bowl and either microwave on half power or place over a double boiler to melt.

    The chocolate and shortening have been whisked until smooth.

    Step 2. Whisk gently to smooth completely. Do not be too enthusiastic or there will be air bubbles in the finished ganache.

    The topping has been poured over the peanut butter layer and is being tilted to spread it.

    Step 3. Pour the ganache over the peanut butter layer and tilt it from side to side to cover the entire pan. Alternatively, it can be spread with a small offset spatula.

    Why is shortening used with chocolate?

    Shortening is used to quick temper chocolate and prevent it from discoloring at room temperature. Tempering chocolate requires several steps and heating, cooling and heating chocolate again. This is just a quick solution.

    Why do you use Callebaut 811 chocolate?

    This is a 54.5% chocolate and is the perfect all around chocolate. It can be used for molding, in chocolate centers, ganache, in cakes, cupcakes, and frostings. In other words wherever a good chocolate is needed. The callets look like chocolate chips but are actually drops of pure chocolate that melt easily.

    Expert Tips

    • Use a commercial peanut butter such as Jif, Peter Pan or Skippy for best results
    • Shortening, such as Crisco, food grade cocoa butter or firm coconut oil prevents the chocolate from getting out of temper which can show up as white streaking or dots.
    • The graham cracker crumbs can be made by processing graham crackers until crumbs form.
    Cut bars on a cake board.

    More of the Bars You'll Love

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    If you love these Chocolate Peanut Butter Bars or any other recipe on my website, please please leave a 🌟 star rating in the recipe card and let me know how it went the 📝 comments below. I love hearing from you!

    A cookie crust, peanut butter filling and chocolate topping make up the No Bake Peanut Butter Bars

    No Bake Peanut Butter Bars

    Helen S Fletcher
    These No Bake Peanut Butter Bars fall into the ridiculously easy category and are great for something to do with the kids. A chocolatey crust, insanely delicious, smooth, and creamy filling and a just right chocolate top, make these one of the best bars around.
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 45 minutes mins
    Total Time 45 minutes mins
    Course Bars, Dessert
    Cuisine American
    Servings 15 bars
    Calories 548 kcal

    Ingredients

    Chocolate Crumb Crust

    • 1 ⅓ cups graham cracker crumbs* (170 grams or 6 ounces)
    • ¼ cup cocoa (25 grams or 1 scant ounce)
    • ½ cup unsifted powdered sugar (55 grams or 2 ounces)
    • ½ cup unsalted butter, melted (114 grams or 4 ounces)
    • *Buy them in crumbs or run crackers through food processor

    Peanut Butter Filling

    • 1 ½ cups creamy peanut butter (340 grams or 12 ounces)
    • ½ cup unsalted butter, very, very soft but not runny (114 grams or 4 ounces or 1 stick)
    • 1 pound powdered sugar (454 grams)
    • 2 teaspoons vanilla
    • ¼ cup heavy cream

    Chocolate Topping

    • 8 ounces semisweet chocolate (225 grams)
    • 2 tablespoons shortening

    Instructions
     

    Chocolate Crumb Crust

    • Combine the crumbs, cocoa and powdered sugar in a bowl. Mix very well. Pour butter over and mix with a fork until completely combined.
    • Line an 8x8 inch pan with parchment paper. Press the crumbs into the bottom of the pan. Set aside.

    Peanut Butter Filling

    • Combine all of the ingredients in the bowl of a mixer. Beat until well combined. Spread over the chocolate crust. Set aside.

    Chocolate Topping

    • Place the chocolate and shortening in a small bowl and microwave at half power for about 2 minutes. Stir until smooth. If it won't smooth out, microwave at half power for 5 to 10 seconds more. Wait for a minute and then stir again. If using a whisk, be gentle to avoid air bubbles.
    • Pour over the peanut butter filling. Rotate the pan to evenly cover the filling. Alternatively, spread with a small offset spatula. Chill until completely set.
    • Release by turning upside down on a board. Use a hair blower set on high to briefly heat the edges of the pan until it drops out. Remove the paper. Turn it right side up.
    • Cut 5 across, 1 ½" and three down, 2 ⅔ inches. You can also cut these bars in half for smaller treats. For perfect cuts, run the knife under really hot water, wipe it quickly and melt down through the top layer with steady pressure, then cut straight down. Re-heat the knife for each cut.
    • Note: If it is very warm, you may want to refrigerate these if they soften too much.
    • Yield: 15 bars or 30 half size treats.

    Notes

    These bars can be made several days in advance when refrigerated.  Longer if frozen.  Thaw in the refrigerator overnight.
    Use a commercial peanut butter such as Jif, Peter Pan or Skippy for best results
    Shortening, such as Crisco, food grade cocoa butter or firm coconut oil prevents the chocolate from getting out of temper which can show up as white streaking or dots.
    The graham cracker crumbs can be made by processing graham crackers until crumbs form. 
    I use Callebaut #811 chocolate callets which, while looking like chocolate chips are pure chocolate.  I recommend using a fine chocolate.  Guittard and Ghiradelli are two examples.
    Either natural or Dutch cocoa can be used.  Dutch will give a darker color to the base.
     

    Nutrition

    Serving: 15servingsCalories: 548kcalCarbohydrates: 55gProtein: 8gFat: 35gSaturated Fat: 15gPolyunsaturated Fat: 4gMonounsaturated Fat: 13gTrans Fat: 1gCholesterol: 38mgSodium: 213mgPotassium: 275mgFiber: 3gSugar: 44gVitamin A: 444IUVitamin C: 0.02mgCalcium: 36mgIron: 2mg
    Tried this recipe?Mention @helensfletcher or tag #pastrieslikeapro!
    Print Friendly, PDF & Email

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    Reader Interactions

    Comments

    1. Elaine Wolshock says

      June 24, 2024 at 4:54 pm

      5 stars
      Delicious!

      Reply
      • Helen S Fletcher says

        June 24, 2024 at 5:32 pm

        Thanks Elaine. So glad you enjoy them.

        Reply
    2. Barb Pohlman says

      July 01, 2023 at 10:03 am

      Helen, I used the print button on your peanut butter bars recipe and it takes me to another baking page.
      Is it something I am doing wrong?
      Love your recipes!
      Barb

      Reply
    3. Hillary says

      June 07, 2016 at 9:09 am

      Just made these this weekend. Very rich. The warm knife trick really helped. I am taking them to my family party tonight - will see how people react!

      Reply
      • hfletcher says

        June 07, 2016 at 9:24 am

        They are that. I suggest cutting them in half - people can always take two.

        Reply
    4. Happy Baking says

      June 06, 2016 at 4:18 pm

      I was wondering if the type of peanut butter used made a difference? For example, all natural peanut butter naturally separates. Is that a problem?

      Reply
      • hfletcher says

        June 06, 2016 at 6:16 pm

        If the peanut butter separates, I would not use it. But I have not made it with anything other than either Jif or Peter Pan.

        Reply
    5. Deborah says

      June 06, 2016 at 2:51 am

      Hi, Helen, I just found your blog by way of Pat at Back Porch Musings. Your talents are amazing! I will be returning many times. Thank you, and best wishes for continued success.

      Reply
      • hfletcher says

        June 06, 2016 at 3:31 am

        Hi Deborah - Thank you so much for your kind words. So happy to have you join us.

        Reply
    6. Cheryl Ann says

      June 04, 2016 at 4:14 pm

      Thank you so much Helen. I live in Thompsons Station TN, just outside of Nashville and am always looking for something good to bring to our neighborhood dinners. This will be very popular!

      Reply
      • hfletcher says

        June 04, 2016 at 8:33 pm

        Hi Cheryl - I love the name of your town. It conjures up thoughts of when trains were king and ran through every big and little city and town. Glad you like the bars - I can't believe how popular they are.

        Reply
    7. Jackie says

      June 02, 2016 at 3:56 pm

      I only wish you had a print version of this so I didn't have to type it in order to save it. Sounds great - I'll be trying it very soon.

      Reply
      • hfletcher says

        June 02, 2016 at 4:02 pm

        Hi Jackie: There is a print version. Go to the bottom of the recipe - in this case the last photo. There is a print button. Click on that. To remove the images so you don't have a 20 page recipe - go to the top of that page and it says "remove images". Click on that and print.

        Hope this helps.

        Reply
        • Jackie says

          June 07, 2016 at 4:47 pm

          OMG - I can't believe I missed that. I have a feeling I will be using it to print a lot of your recipes. Thank you for your help. Love seeing you on TV.

          Reply
          • hfletcher says

            June 07, 2016 at 5:02 pm

            You're welcome. Don't feel bad - people miss it. Or the next questions is "How do I get rid of all the pictures".

            Reply
          • hfletcher says

            June 07, 2016 at 5:05 pm

            Don't feel bad Jackie. People miss it. When they get there I often get another text saying, "How do I get rid of the pictures?" Glad you like the blog. Love being on TV!

            Reply
    8. kim says

      May 31, 2016 at 7:18 am

      Thank you for the recipe. This looks like a great summer treat!

      Reply
    9. Alison Wiebe says

      May 30, 2016 at 10:42 am

      I found a recipe for Peanut Butter Bars online last year, and no matter what I did, the topping broke and so did the base. What a mess!
      Looking at your recipe here, I can see why. Both the topping and the base were only melted chocolate. No Graham crumbs, no Crisco. Hah! No wonder it was a fail! Yours look much nicer and I will most certainly be making your version.
      Thank you for all the great baking tips and recipes. You have saved me from disaster a few times now.

      Reply
      • hfletcher says

        May 30, 2016 at 7:49 pm

        Hi Alison - I am so happy to have been of help. I took saw a version of these on the internet and they had used a thin coat of plain chocolate. Not attractive when cut. Do look at the extended instructions for cutting so you can have perfect bars also.

        Reply
        • Alison Wiebe says

          May 30, 2016 at 7:55 pm

          I did see that, thanks, and have used that method in the past with others items, but with the hot knife did not work for that recipe from last year. I am positive that this is the recipe that I need.

          Reply
    10. Mary E Coyle says

      May 30, 2016 at 9:25 am

      Helen, I've made these in the past for cookie exchanges. They really are wonderful!

      Reply
      • hfletcher says

        May 30, 2016 at 7:47 pm

        Hi Mary - try this version next time - the pb filling is amazing...literally melts in your mouth.

        Reply
    11. ellen graves says

      May 30, 2016 at 4:46 am

      OH these look soooo good. We have a friend who'd think he was in paradise if we made these for him! And if you make the half size ones you can even feel virtuous (??!) as you eat one. As soon as I have time I'll try them, I know they'll be delicious.

      Reply
      • hfletcher says

        May 30, 2016 at 7:55 am

        Hi Ellen: Bet you can't stop at one half size piece!!

        Reply
    12. Manisha says

      May 30, 2016 at 3:57 am

      It looks delicious!!! Sometimes it is so difficult to believe that something so simple can be so good. I loved the perfectly cut slices.

      Reply
      • hfletcher says

        May 30, 2016 at 7:57 am

        Hi Manisha: I agree that sometimes we are deceived into thinking baking has to be difficult to be good. Thank you for mentioning the slices. I went back and expanded on how to get those. Hope all is going well in your part of the world.

        Reply
        • Manisha says

          May 30, 2016 at 8:09 am

          Yes Helen all is going very well. We are all set for a small holiday to our neighbouring country.

          Reply
    5 from 2 votes (1 rating without comment)

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